Tomato-Basil Tofu With Vermicelli

An Asian take on a traditional Italian recipe, this protein-rich tofu bowl uses rice noodles—a staple of Asian cooking—to play host to the fresh flavors of tomato and basil.

Serves 2

Nutrition per serving

Nutrition per serving

570 calories per serving

22 g fat (3 g saturated)

75 g carbs

7 g fiber

23 g protein

Self approved

Vegetarian

INGREDIENTS

6 ounces rice vermicelli noodles

3/4 cup firm tofu

2 tablespoons olive oil

1/4 cup finely diced red onion

1 tablespoon finely chopped garlic

1 1/2 cups chopped tomatoes

5 black or Manzanilla olives, pitted and finely chopped

6 basil leaves

1 teaspoon chile flakes

PREPARATION

Prepare noodles according to package directions. In a bowl, mash tofu with the back of a spoon. In a wok or nonstick pan over medium heat, heat oil; add onion and garlic and cook until onion begins to soften, 4 to 6 minutes. Add tomatoes and cook until they begin to release their juices, 3 to 5 minutes. Add tofu, olives, 4 torn basil leaves, chile flakes, salt and freshly ground black pepper and simmer, 3 minutes. Turn heat to high and add prepared noodles to pan. Cook, tossing occasionally, until noodles are hot, 2 to 3 minutes. Divide between two plates and top with remaining 2 basil leaves.